Hyderabadi Bagara Baigan!

Sorry for being MIA on my blog for a few weeks now. I have been super back & forth with a few projects with my husband and graduating from International Dermal Institute this week!  It's been a whirlwind to say the least, plus we have guests from India! I am loving it, but it's also super tiring at times. Back to the post, if you are new to my blog, welcome! 

I will take this opportunity to explain my absolute LOVE for Bagara Baigan!! 

It is one of the specialty dish made in Hyderabad which is a city in the south of India where I grew up! I always like to call myself a Hyderabadi although my roots are spread all over India:)

I tasted this dish first time in 11th grade in high school. I still remember that specific lunch break after my botany class where my friend Hira opened her lunch box and I took a couple bites..it's so nostalgic that such a small casual incident is being remembered exactly a decade later so fondly.

It was not until I got married, I started to experiment with this dish and till date this is the best tasting version that I have been able to whip up!

Our guest at home who is my husband's childhood bestie couldn't stop raving about this delicacy as he had tried it for the first time!

Made my week!

I am sharing a detailed version of this recipe below & I hope your family & friends will love it as much as my family did.

Did I say it's VEGAN too!

Ingredients for Bagara Baingan

• at least 7-8 small brinjals/eggplant slit into 4 quarters,but keep the stem intact.
• Hing or asofoteida
• Red chilli powder ( 1/2 tsp or more)
• Curry leaves( a stem at least)
• Cumin seeds & powder

• whole garam masala( Cardamom,Cinnamon powder,cinnamon stick,clove, mace)
• Coriander powder (11/2 tsp)
• Turmeric powder
• Chopped Cilantro/Coriander leaves.

• Peanuts
• Coconut powder
• Sesame seeds
• Ginger garlic paste
• Mustard seeds
• Chopped onion(1)
• Green chillies(2)
• Salt
• Tamarind extract
• Fenugreek seeds
• Jaggery or sugar

First off unlike my earlier experiments of frying the eggplant or brinjals, I tried baking them to cut the calories. The temp maintained was 375F for 11/2, just be mindful and keep an eye to check the texture with a fork wearing an oven mitt.

PEANUT-COCONUT PASTE
Meanwhile you can add some oil on a cast iron skillet and roast some peanuts, sesame seeds & Coconut powder or shredded coconut as well, Tossing and turning them often. 

• As soon as you smell the aroma of roasted coconut and peanuts , it's time to switch off the stove, let it cool down and grind a paste in the blender with some water.
  
• In another deep skillet, add some oil, add your whole garam masala, ginger garlic paste, mustard seeds & onions and sauté them,
  
• Once the onions are done, add in the green chillies,turmeric powder,curry leaves and hing along with the fenugreek seeds, cumin powder and coriander powder one by one and let it sauté till the oil oozes out. 
  
• Once you can see that all masala's are getting dry ,add some water and add in the Peanut-Coconut paste
• As, it's cooking for a couple minutes, adjust the consistency accordingly by adding some water. This would be a good time to add tamarind extract to make it tangy and delecatable. 
• Check the brinjals cooking in the oven. It must be slightly mushy by now.
• Carefully add them to the hot curry at this time. Cover it and let it simmer for at least 1/2 an hour till it's totally done and absorbs all exotic flavors & spices. 

It is definitely a time consuming recipe and requires some patience, I spent close to 4hrs cooking+cleaning. So that just FYI. But it is well worth the effort and the appreciation that follows is priceless!

• Once it's simmered, check the salt and other seasonings, garnish with some chopped coriander & serve hot with rice or traditional Indian bread Roti or like me with some quinoa! 

I hope you give it a try and leave your feedback! Would love to hear your thoughts.
Lots of happy & positive vibes!

Until next,
Pari.